Dr. Pepper-Marinated Steak Tostadas
Kitchen Tested 
- Yield 4 servings
These Texan Steak Tostadas pay homage to one of America's favorite soft drinks, Dr. Pepper, with an incredibly easy marinade.
Mark Boughton Photography / styling: Teresa Blackburn
Ingredients
- Meat and marinade:
- 1 pound skirt or flank steak
- 1 (16-ounce) bottle Dr. Pepper
- Slaw:
- 1/2 cup thinly sliced red cabbage
- 1/4 cup thinly shredded
- green cabbage
- 1/2 red bell pepper, cut into
- thin strips
- 1/2 cup chopped cilantro
- 2 tablespoons mayonnaise
- 4 teaspoons malt vinegar
- 1 teaspoon granulated sugar
- Tostadas:
- 1 tablespoon vegetable oil
- 8 (6-inch) corn tortillas
- 1 1/2 teaspoons kosher salt, divided
- 4 teaspoons brown sugar
- 1 teaspoon coarsely ground black pepper
- 1 1/2 cups shredded caciotta or Monterey Jack cheese
- 1/2 cup goat cheese crumbles
Instructions
- Pour Dr. Pepper over steak. Refrigerate 4 to 12 hours.
- To prepare slaw, toss cabbage, bell pepper and cilantro together. Whisk together mayonnaise, vinegar and granulated sugar. Pour over cabbage mixture; toss. Cover and refrigerate 1 hour.
- Heat oil in a large skillet over medium-high heat. Fry tortillas 8 to 10 seconds on each side. Season with 1/2 teaspoon salt; drain on a paper towel-lined plate.
- Prepare grill. Remove steak from marinade. Combine 1 teaspoon salt, brown sugar and pepper; rub on meat. Grill meat 3 to 4 minutes on each side. Let rest 5 minutes before slicing.
- To assemble tostadas, preheat oven to 350F. Place tortillas on baking sheets. Sprinkle with cheeses. Slice steak into thin strips. Distribute among tortillas. Bake 5 to 6 minutes, until cheese melts. Remove from oven and top each tostada with 2 tablespoons slaw.
Recipe adapted with permission from Grady Spears and June Naylor’s, The Texas Cowboy Kitchen (Andrews McMeel Publishing, 2007).
